Franklin Barbecue

But, but, but … the line. If you think it’s some crime against humanity or manufactured fad that people should stand in line for a few hours for barbecue, if you ignorantly think the line is something devised by Aaron Franklin to draw eyeballs and magazine stories, do us all a favor and just skip the next few sentences. Because you have to get over the line to appreciate the perfection of Franklin’s jiggly, pepper-blackened brisket with its silky rendered fat, as well as the lacquered ribs that have gotten better each year since Aaron and Stacy Franklin opened their East Austin restaurant.

Yes, it’s a long wait (one serenaded by classic country and chilled with cold Texas beer), but it’s a great way to bond with barbecue nerds or learn about visitors from as far away as Australia. And the line, from the sweaty back to the air-conditioned front, where you’re greeted by some of the friendliest folks to wield a knife in Texas, gives Franklin and company the chance to show off their commitment to customer service and provide an unrivaled experience. Franklin Barbecue is temporarily closed following a fire that severely damaged the restaurant’s smokehouse in September, but the Franklins plan to reopen later this year. And you better believe there’ll be a line.